Mimosas & Flights Recipe

Prepare

Chill both the sparkling wine and the orange juice thoroughly. If you prefer a smoother texture, strain fresh orange juice to remove pulp.

Pour 1/2 cup of chilled sparkling wine into a champagne flute, then top with 1/2 cup fresh orange juice. Pour gently down the side to preserve bubbles.

Garnish with an orange slice or twist on the rim and serve immediately. Yields 1 serving.

Make strawberry purée

Hull and roughly chop 4–5 medium strawberries. Blend until smooth, then pass through a fine mesh sieve if you want a seed-free purée. Measure 1/4 cup for the flight.

Assemble berry mini mimosas

Divide the chilled rosé sparkling wine evenly into three 3-oz tasting glasses (about 1/2 cup total wine; each glass will receive ~1/4 cup wine). For the strawberry mini: spoon 1 tablespoon (≈1/12 cup) strawberry purée into the first glass, then gently top with sparkling rosé so the purée swirls in but doesn't overflow.

For the blackberry/blueberry mini: place 1 tablespoon blueberry or blackberry purée into the second glass, add a 1/8 tsp fresh lemon juice to brighten, then top with rosé.

Garnish each mini with a fresh berry on a pick or floated on top. Serve immediately. Makes three mini servings (good as a flight).

Prepare mango purée

If using fresh mango, dice and blend until smooth; strain if desired. Measure 1/4 cup for the flight.

Divide the Prosecco evenly among three tasting glasses (about 1/2 cup total). For the pineapple mini: add 2 tablespoons pineapple juice to one glass, then top carefully with Prosecco.

For the mango mini: put 1 tablespoon mango purée into the second glass, add a drop (about 1/8 tsp) lime juice, then top with Prosecco so the purée lifts and disperses.

For a coconut rim option: lightly wet the glass rim with pineapple juice and dip into toasted coconut flakes before assembling. Garnish with a small pineapple wedge or toast coconut. Serve immediately. Yields three mini servings.

Prepare herb infusion (optional)

Gently clap basil or thyme between your palms to release aromatics. For a faint infusion, place an herb sprig in a small amount of grapefruit juice for 5 minutes, then remove.

Divide the sparkling wine evenly among three tasting glasses (about 1/2 cup total). For the grapefruit mini: add 2 tablespoons fresh grapefruit juice to one glass and top with sparkling wine.

For the blood orange (or extra orange) mini: add 1 tablespoon blood orange juice and 1 teaspoon honey simple syrup to the second glass, stir gently, then top with sparkling wine.

For the herb-accented mini: place a small basil or thyme leaf in the third glass, add 1 tablespoon grapefruit or orange juice (infused if you prepared that), then top with sparkling wine and gently stir once. Garnish each with the herb leaf. Makes three mini servings.

Always chill wine and juices thoroughly (at least 2 hours) and keep bottles in an ice bucket if serving family-style. Pour sparkling wine first for very light foam, or pour juice first then wine for more integrated flavor—either method is acceptable.

Scale quantities up: the recipe above is arranged to produce one full-size classic mimosa and three 3-oz mini flights (total about 4 servings). To make a larger flight for a group, multiply ingredient quantities proportionally. Clean and dry glasses between different flavored mimosas to keep flavors distinct.